Raspberry Lemon Cake

Name: Raspberry Lemon Cake
Ingredients: 3 large eggs; 3/4 cup sugar; 1/2 cup lemon juice; 1/4 cup butter, cubed; 1 tablespoon grated lemon zest; 1 package (3 ounces) lemon gelatin; 1/2 cup boiling water; 1/2 cup butter, softened; 1/2 cup canola oil; 1-3/4 cups sugar, divided; 4 large eggs, room temperature; 1/2 cup lemon juice; 4 teaspoons grated lemon zest; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup evaporated milk; 3/4 cup thawed lemonade concentrate; 6 ounces cream cheese, softened; 6 tablespoons butter, softened; 3-3/4 to 4 cups confectioners' sugar; 4-1/2 teaspoons lemon juice; 1-1/2 teaspoons grated lemon zest; 3/4 teaspoon vanilla extract; 3/4 cup seedless raspberry jam; Fresh raspberries, optional

28 ingredients

8 steps

Ingredients

3 large eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 large eggs, room temperature
1/2 cup lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
6 ounces cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Directions

1

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
2

For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
3

In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
4

Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
5

In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.
6

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended.
7

To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
8

Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.